Veggie Cheese Soup Recipe

My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. —Jean Hall, Rapid City, South Dakota

Nutritional Facts

Directions

In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.

Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.Yield: 9 servings.

Originally published as Veggie Cheese Soup in Healthy Cooking
February/March 2009, p41